- 2 lamb steaks, approx 140g/5oz each, or 4 lamb chops trimmed of excess fat
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 1-2 tsp harissa paste
This hot, aromatic paste made from chilli and assorted other spices and herbs is spicy and…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- handful dried fruit and nuts
- 85g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 400g can chickpeas, rinsed and drained
- 100ml/3½ fl oz hot chicken stock or lamb stock (from a cube is fine)
- handful mint leaves, torn
There are several types of mint, each with its own subtle difference in flavour and appearance.…
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Rub the lamb with half the harissa paste. Heat the oil in a frying pan and fry the lamb for 3 mins on each side for medium-rare, or a little longer for well-done. Lift the meat out of the pan and tip in the remaining harissa, the dried fruit and nuts, couscous and chickpeas, then stir to coat in the paste. Take the pan off the heat and pour in the stock. Stir briefly, return the lamb to the pan and cover with a lid or tightly-fitting foil for 10 mins until the couscous has absorbed all the liquid.
Fluff up the couscous with a fork, season to taste and fold the mint leaves through to serve.
Making it with chicken
Rub 2 boneless chicken breasts with half the harissa and fry for 15-20 mins before following the recipe as above.